This recipe is one of my favorite ways to revive leftover spaghetti. These grain-free green lentil spaghetti fritters are the perfect dish to avoid throwing away soggy leftover pasta!
SCD Spaghetti Recipe
The Specific Carbohydrate Diet (SCD) seems incredibly restrictive at first glance… I was definitely intimidated when I first started following it. In short, the SCD focuses on removing inflammatory carbohydrates and refined sugar to relieve IBD symptoms.
For an avid runner (AKA avid carb lover), following the SCD seemed impossible.
Luckily, over the past few years sooo many pasta alternatives became super common in regular grocery stores. My favorite SCD-friendly pastas that I see often are made of red or green lentils. Although a lot of the chickpea and black bean pastas aren’t considered to be “legal” on the SCD, I’ve found that chickpeas and black beans don’t bother me as long as I don’t have IBD symptoms!
A few favorite grain-free pasta options include:
How to Serve Spaghetti Fritters
Spaghetti fritters can be super versatile in terms of when, where, and how you want to serve them.
For an appetizer: make them smaller in size! Smaller spaghetti fritters will be much easier to layer on a serving plate with fresh veggies, herbs, and slices of aged cheese for a pre-dinner bite. Making small fritters will also be a healthier, less filling option compared to more traditional appetizers (i.e. pretzels & cheese, spinach artichoke dip, bread & olive oil). I think they also look beautiful arranged in the center of the table before dinner is served. As the saying goes, you eat with your eyes first!
For a meal: I like to make the fritters larger- just so that 3 or 4 fritters is representative of about a serving of spaghetti. If I plan on plating the fritters for dinner, I like to stack them layered with fresh tomato slices and shaved parmesan cheese before topping with refined-sugar-free tomato sauce or a drizzle of olive oil & fresh lemon juice.
Since these spaghetti fritters are packed with so much protein, fiber, and healthy fats, they are a great healthy dinner option!
A Recipe for Leftover Spaghetti!
Although you could totally cook spaghetti solely for the purpose of making these spaghetti fritters, I have found that this is a fantastic way to revive leftover spaghetti!
Personally, I HATE leftover pasta. Especially with grain-free pasta made of beans and legumes, it tends to get super hard and “gummy” after sitting in the refrigerator for a day or two. Turning the leftover spaghetti into fritters completely saves the weird texture issue! Spaghetti fritters can also be made with leftover spaghetti that already has sauce mixed in. The extra sauce will add to the flavor of the fritters.
How to Make Spaghetti Fritters:
Step 1: Get all of the ingredients prepped: cook a package of grain-free spaghetti (OR get out leftover cooked spaghetti), measure out the spices and herbs, cheese, coconut flour, and whisk the eggs.
Step 2: Mix everything together gently with a fork- you don’t want to totally rip apart the strands of spaghetti.
Step 3: Heat a cast iron skillet over medium-high heat on a stovetop. Drizzle a generous amount of olive oil to coat the bottom of the skillet. Use a fork to transfer the spaghetti mixture on to the hot skillet, swirling slightly to form fritters.
Step 4: Cook for about 4 minutes on each side, or until golden brown. Drizzle more olive oil on the skillet to coat the bottom of it between batches.
Keep the spaghetti fritters warm in the oven as you cook the other batches. Serve the fritters warm with your favorite spaghetti sauce or olive oil!
What You’ll Need:
More of My Favorite Grain-Free Pasta Dishes:
- Cheeseburger Pasta Bake (SCD)
- Mediterranean Pasta Salad (SCD)
- Creamy Vegan Pumpkin Pasta
- Spaghetti Squash Tuna Casserole (SCD)
Grain-Free Spaghetti Fritters
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: about 20 fritters 1x
- Diet: Gluten Free
Description
Super flavorful crispy grain-free spaghetti fritters! These are one of my absolute favorite ways to revive spaghetti leftovers. Grain-Free, Gluten-Free, Dairy-Free, High Protein, High Fiber, SCD-friendly.
Ingredients
- 1, 8 oz. box of grain-free spaghetti (see above for what I use)
- 4 eggs, whisked
- 1 1/2 tsp. minced garlic
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1/2 tsp. paprika
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 2 tbsp. coconut flour
- 1/2 cup grated aged parmesan cheese
- 3 tbsp. crushed parmesan crisps (or grain-free bread crumbs)
- 3 tbsp. finely diced red onion
- about 1/4 cup extra virgin olive oil, to pan fry
Instructions
- Bring a pot of salted water to a rapid boil. Break the dried grain-free spaghetti in half and cook for about 8 minutes, or until al dente. Stir frequently.
- Drain and rinse the spaghetti under cold water to stop it from over-cooking. Set it aside.
- Combine the cooked spaghetti, whisked eggs, oregano, parsley, garlic, paprika, coconut flour, grated parmesan, parmesan crisps, diced red onion, sea salt, and black pepper in a large bowl. Carefully mix with a fork to prevent the spaghetti from breaking.
- Heat a large cast iron pan over medium-high heat. Drizzle enough olive oil in the pan so that the bottom is coated.
- Using a fork, transfer the spaghetti mixture from the bowl to the hot pan in small clusters. Slightly twist the fork to form fritters. You will only be able to cook about 4-5 fritters at a time.
- Cook the fritters for about 4 minutes on each side before flipping.
- As other batches cook, keep the fritters warm on a baking sheet under aluminum foil. Serve warm with sauce of choice!
Notes
If you are using leftover cooked spaghetti, skip steps 1 & 2. Adjust other ingredients based on what you have leftover from a full package.
- Category: entrees
- Method: pan fry
Keywords: Spaghetti fritters, grain-free, gluten-free, high fiber, high protein, veggie pasta, healthy pasta dish, specific carbohydrate diet, healthy dinner recipe, low carb, fritters, easy dinner
